Olive Garden Zuppa Toscana soup
- Number of Servings: 7
Ingredients
1lb ground Italian sausage1 1/2 t crushed red pepper1 large white onion4Tbsp bacon pieces2 tsp garlic puree10 cups water5 cubes of chicken bouillon1 cup heavy cream1lb sliced potatoes ( 3 Large) 1/4 bunch of kale
1. Saute Itialian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredents
2. In same pan saute bacon, onions, adn garlic over medium heat for 15 minutes or until onions are soft.
3. Add chicken boullon and water to the pot and heat until it starts to boil.
4. Add sliced potaties adn cook until soft about half an hour
5. Add the heavy cream and just cook until thoroughly heated
6. Stir in sausage and the kale, let all heat through and serve.
Number of Servings: 7
Recipe submitted by SparkPeople user AGPINKSTON.
2. In same pan saute bacon, onions, adn garlic over medium heat for 15 minutes or until onions are soft.
3. Add chicken boullon and water to the pot and heat until it starts to boil.
4. Add sliced potaties adn cook until soft about half an hour
5. Add the heavy cream and just cook until thoroughly heated
6. Stir in sausage and the kale, let all heat through and serve.
Number of Servings: 7
Recipe submitted by SparkPeople user AGPINKSTON.
Nutritional Info Amount Per Serving
- Calories: 190.5
- Total Fat: 12.5 g
- Cholesterol: 38.5 mg
- Sodium: 639.2 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.1 g
- Protein: 6.7 g
Member Reviews
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ATHERIAULT82
Fantastic! I lightened it up a little by using fat free evaporated milk instead of the heavy cream and did half Italian turkey sausage and half regular Italian sausage. Even with the modifications, we still couldn't tell the difference between this soup and the one from olive garden. - 9/4/11